Clambake at home

What better way to celebrate Sweetest day with Michelle than to create a clam bake in the backyard. Awesome!

Hey everyone, Ed here from the great indoors and today is Swedish day, Saturday. I think it’s October 18th and we were originally planning on doing a road trip to possibly go to a Cracker Barrel. But when I thought about it, I thought, you know what, it’s it’s fall and I’m really in the mood for a clam bake. And so I went to the store and I bought four dozen top neck clams. They were 85 cents a piece. We ended up getting uh petite gold potatoes, some uh chicken thighs, skinless. All right. Some corn on the cob and then on the grill, couple of steaks. All right. And I even bought canola oil because they say that canola oil is the best way to cook your steaks with. And I also have the Longhorn grilling seasoning to go with it. So, and um I also bought especially for Michelle because she’s got these uh can of corn because it’s easier for her to eat the corn from the can. So, we’ll be cooking that separate from the rest of the clam bake. And this will all go into the uh the pot. And um away we go. Again, another special backyard cookout from the great indoors. and we’ll bring Michelle out in a little bit. But I got to get to work because this is going to be exciting to try to get all this to come together, especially with the chicken at the same time so we can all sit down here and enjoy it and show you guys the result. Like, comment, and and subscribe. Let me know if you like these kind of videos. I know I think we’re going to have a better meal here than we will at Cracker Barrel. No offense, Cracker Barrel, but this is going to be awesome. See you guys in a little bit. Okay, we are in the kitchen now and I got a pot with the the strainer for the clams boiling right now. So, first thing we want to do is get the petite gold potatoes. [Music] A little smaller things like that. You could go with red russet potato red potatoes. No, I I think that they recommend either Yukon Gold, which is a variation of this, or um red potatoes, or you could even mix them together and have both of them, right? You want to put these in first because these take a little bit longer than the clams cuz once we put the clams in, it’s going to be about 12 minutes before they’re ready to go. Plus, I took six ear three ears of corn and cut them in half. So, we’re going to put them in there as well. We have enough room in this pot for all this. Okay. These are big top neck clams. All right. Then, we’re going to take a little bit of pepper. I think what is this? Oh, pink salt. A little bit of pink salt. Help give it a little bit of extra. Not too much. We’re not going to go crazy with the salt. Like that. And then some crushed red pepper. I can open it. Or you know what? Black pepper. We’ll go with that. I don’t want to get too creative with uh the red pepper. Okay. Think I’m going to top it off with some of those uh red peppers on top of that. I’m going to cover this up. I’m going to go clean those clams. Rinse them off. And once I give this a little chance to cook, we’ll put the clams in there. I’ll bring you guys back when that happens. Almost forgot, we added a little bit of garlic powder in there. I think you recommend minced garlic. We don’t have minced garlic, but we’re also going to kick it up with some fajita seasoning as well. Let that get too crazy. Like that. Now, we’re going to start doing the clams. Get them ready. And you got to make sure you rinse them off thoroughly. If and if the clams are um refusing to close, that means if they’re already open, then they’re no good. Well, we’re going to find out. If we cook a clam for 12 minutes and they’re still closed, that means they’re no good. If they open, that means they’re ready for business and ready to be eaten. All right. Okay. Here’s Michelle. How you doing, Michelle? You ready for your Swedish day dinner plant? Absolutely. Yeah, I am. Okay. on the grill going on is your corn that we’re going to have. Right. So, we’re going to have that separate from what And right now the um the potatoes are just about ready to put the clams in. And while that’s going on, I got uh bone skinless chicken thighs. We’re going to put some canola oil on it and some seasoning and start grilling them just as we’re going to be doing the steaks, too. Okay. You want to grab a couple of bags of those uh clams right there? Sure. All right. Got to get Michelle to help us over here. All right. Here she comes with the clams. Well, he’s right here. Put the whole bag in there. The whole bag in there. Yeah. Put the whole bag in there. Hopefully we have We got to put four in there. So, good luck with that. We may have to make room somehow. I don’t know. This is going to be tight. That’s not going to fit at all. Put another one in there. We could get one right there. Can you? Yeah. There you go. I could always do a separate right there. Can you hand me that pan? Because that looks really bad. What does this? Yeah. Oh, okay. All right. Yeah. Yeah, I knew this was going to be tight. We’re going to put that in there and let them cook. And uh away we go. Start the grill. Okay, we got the Weber up to 350°. Got the canola on here. Basting them all with the canola oil on the chicken. This will help the grilling process so that it um helps evenly cook the chicken. And we also have the steaks grilled also or uh basted with the canola oil also. All right. Get a lot of that canola on there. I typically have used u olive oil, but I’ve also heard good things about coconut oil also and canola oil. And we’re going to take some of the um Longhorn grill seasoning and sprinkle it on there. We got our uh heater up to 350°. So, you want to make sure it’s nice and hot there. You don’t want to horse around with chicken. You want to make sure it’s done plenty. Get that grill. Get that seasoning on all the sides. There we go. Oh yeah. You don’t have to use Longhorn seasoning. You could use whatever you want, but I I love the way Longhorn seasons their steaks and chicken. So, if it’s good enough for Longhorn, it’s good enough for me. And with that being said, let’s get those ripped. These are uh uh sirloin strip steaks. I didn’t I could not find ribeye, so we’re going to have to make do with that instead. Get a little bit of that seasoning on there. Cover it up and let the magic happen as we speak. I’ll bring you guys back when they’re ready to go. Let’s check and see how they’re looking. We’re not They’re not done yet. The steaks are definitely getting done much faster. Look at that char. Oh yeah. [Music] Yeah. Look at that. Let’s check these chickens. Yeah, they’re definitely going to take a little while longer. Yeah. Get them in the hotter section. Like the section in the back is definitely hotter than the front. All right. We’ll bring you guys back. Okay, everything’s moving right along. The alarm is about to go off and our clams. We only did three dozen, but I’m going to throw the other dozen in there. And Michelle’s corn. It looks like it’s just about ready to go for her. I’m going to put take that off the grill. And there’s the buzzer. Let’s turn that off over here. We’ll do this. We got that little pan. Let me go get a u pad holder there. We don’t want to burn the the fingers. Oh boy. Oh yeah. Yeah. There it looks like they’re all open, guys. That’s a successful looking clam bake. Oh yeah. Oh yeah. And I’m going to use a Hang on. I value my fingers way too much. Yeah. Oh, yeah. All right. And this is what the rest of it looks like. We’ll bring it outside and show you guys. We’re still waiting on the chicken, but the steaks are done. Let’s get outside. Okay. Let’s get those grill those steaks off before they get overdone. Yeah. How do you like my long horn plate over here? All right. What do you guys think? Isn’t that looking nice? Got good char on both side. A little burned a little bit on one side, but I’d rather have it that way than underdone. All right, let’s get these uh birds done next. Oh yeah. I think that side of the grill is hotter than this side over here. Yeah. Yeah. This side just doesn’t seem to have it. Now we’re talking. [Music] Put a little bit more of that on there. All we need now is to get Michelle out here and then we’re going to start feasting. Give it a few more minutes there. All right, let’s go get Michelle. Okay, Michelle, you’re the guest of honor, so You want one of those steaks, right? Which one do you want? The one right there. Okay. Thank you. Yeah. I like the fancy plate that we have to sponsor. Yeah, they get there’s a little chip in it right there. So, because of that little chip, it’s ours now. They throw it out. It’s ours now. And then we got the uh potatoes and corn combination. I’ll give you a little scoop of that. Now, I’m not going to give you any of the the corn. No. because you already have your corn. Correct. Oh, they they seem really nice and tender, too. Mhm. And there’s Michelle’s corn right there. And I’ll give you um piece of the chicken. Well, how many clams do you want? Let’s go start with you. Four. And then when you need more, the be these are out again. Yeah, that’s unfortunate. There you go. Didn’t you spray? It did spray. Here, pull that down. There you go. All right. Oh, good. We’re going to take it inside and eat inside. Okay. Go ahead. We’re going to eat inside. The bees are back and so we’re out of here. I do want to apologize to you guys and Michelle, I do apologize. I did spray for the bees. Okay. That’s all right. They must be coming from another area cuz they’ve been in high high high alert today. This is what my plate looks like right here. We just moved inside and now you know why we’re the great indoors because outdoors don’t seem to always work out with us, you know. So, absolutely. Everything looks fantastic. This is what all your clams over there or did you de shell them? Oh, they’re all in the bowl. Look at all that with the butter and everything. All right. I’m worried. I want to see what this chicken is like. I I’m not a big chicken on the grill person. So, that’s going to be my test right here. And these are ribe eyes, correct? Uh uh sirloin strip steaks. Nice. And they’re all getting one was 15 and the other one was 19. Okay. So, this is the chicken. It’s definitely done all the way through. I might have cooked it a little bit more than I should have, but I I don’t like to play around with chicken. I want to make sure it’s done. That grill seasoning sets it off just right. I put a little bit of that Longhorn grill seasoning on now. And now the strip steak. Yeah, as you can see, it’s probably a little bit done more than I’d like. I would love to have that little bit pink in the middle. That’s all right. I got I had so many things going on at the same time. It’s kind of hard to keep track of the steak and then the clams and the chicken all at once. Well, thank you. Happy Sweetest Day, Ed. I love you. Only Longhorn can do it like Longhorn. Um I’m It’s good, but it’s not great. Okay, you’re not Ed Horn. Happy Swedish day to you guys. I hope that you enjoyed this video as much as I did. It was a lot of work, I’ll tell you. and um to juggle all the things at the same time. I knew it was going to be that way because, you know, I I pretty much, you know, wanted to be all come together at the same time. And that that’s nice and tender, the chicken. Mhm. Yeah. You don’t you don’t even need the is playing with the the the tripod over there. She wants to be in the movie. Hi, Raquel. Somewhere um Christmas usually lays right over here by me. But thank you very much for making that. That is really good. And we didn’t even have to fight the crowds. I like that. And then we And then we got Buckeyes. Yeah. Everything is tender going in for the clams. My favorite thing. And we got another dozen that’s cooking on the thing. Well, they’re done now. This is how I like my clam with a lot of butter on it. Butter. And where did you get all this stuff? Giant Eagle. Every single Giant Eagle except for the canola oil. Okay. And the um the corn. Okay. From Sweetberry. Nice. And that’s my corn version cuz I can’t eat corn on the cob right now until next year. But he shuffed the corn for me which was very nice of him. I loved it. Thank you, Ed. I’m going to dunk my corn on the cob that I got right in the butter. There you go. I could even put a little bit of Parmesan sauce on there or par Parmesan, you know, cheese. I’m glad I put the potato and the corn in first because it made sure it got done enough, you know. Absolutely. The corn, the clams clean. They they cook pretty quick, but you got to give the corn and the potatoes more time. Ever since you started to learn how to do uh grilling and and cooking out, you don’t even need A1 sauce. Yeah. You know, that’s what’s nice about it. That’s a compliment. Thank you, Michelle. Very good, Ed. Chef Ed, I get a lot of tips from the people at Longhorn and their plates. We were originally planning on going like you were saying Cracker Barrel, but what have they been saying? It’s not that great lately. I’ve been I saw Maverick and and Kelly, they weren’t satisfied with their Cracker Barrel in Wisconsin Dells because it was okay. But you, you know, I I like their breakfast and everything, but I also heard from others that it’s gone downhill. So, thank you, Maverick and Kelly, for giving me the heads up on that. And happy, sweetest day to every single one of you. You are sweet to all of us. Yeah, I love uh the positive comments and even the negative comments help the channel too. And you know, nobody’s perfect. I’m the first one to admit that I screw up quite a bit. And for that, I do apologize. This was my way of of trying to make it up to Michelle for any kind of offenses I may have put to you in the video. You know, never construction criticism is always the best. But um this is the new shirt I got at Southbend uh four wins. It’s their new edition coming out in 2026 and I was the first one to buy it. I know it’s purple. I’m not a Ravens fan, but they’re not playing tomorrow. So I better wear my purple. This goes out to Tammy too from Pennsylvania. Low Roller’s wife. She loves purple. I’m wearing purple for you. I love you and miss you very much, Tam. Yeah. I can’t wait to see all those guys in November. Jeff Cole from uh Snufferbeat channel, subscribe. Jeff Leis from Calvin the Boston Terriers. And of course, Mark and Tammy, Pennsylvania low roller, you know. Five days of paradise with our best friends. I want to meet you guys, too. Yeah, absolutely. All right, we’re going to end it here. Thank you very much for watching this video all the way to the end. We love you all. Happy sweetest day and um do what makes you happy. Do you know what sweetest day? It’s only an Ohio holiday. It’s only celebrated in Ohio, but every day is sweetest day when I got big in my life. And I love you guys. Thank you for everything and all your support. We’ll see you in the next video. Love you all.